Method of making a sweetened soluble beverage product

ABSTRACT

Present embodiments generally relate to a sweetened soluble beverage component and a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid and a single serving of sweetened soluble beverage component.

FIELD

The present disclosure relates to a soluble beverage component and asealed cartridge containing a single serving of a soluble beveragecomponent for producing a beverage when fluid is introduced into thecartridge. The cartridge can be configured for use with single-servebeverage machines.

BACKGROUND

Many beverages have a distinct taste and aroma that is difficult toduplicate in a more convenient form. One example of such a beverage iscoffee. With regular coffee, water is boiled in a coffee pot in advance,and ground roasted coffee beans are put directly in contact with boilingwater (the standard amount is 10 g of ground roasted coffee beans per100 ml of boiling water) and are boiled in boiling water to effectextraction or are similarly extracted by using a percolator or the like.The obtained extract contains caffeine, tannic acid, saccharides, fats,proteins and various aromatic components and it has a fragrance inherentto coffee and a peculiar complicated flavor inclusive of a bitter taste,an astringent taste and an acid taste.

Attempts have been made to place soluble beverages such as solublecoffee in cartridges for use in single-serve beverage machines. However,dry soluble coffee creates dust when transported from one container toanother. When soluble coffee is introduced into a single-servecartridge, so much dusting occurs that often the cartridges cannot besealed correctly. Further, dry soluble coffee material is generally toofree flowing to allow efficient commercial processing and packing intoself-serve cartridges. Soluble coffee in self-serve cartridges can alsodissolve very quickly in water, which can clog the cartridge orself-serve machine and prevent the production of a uniform beverageproduct.

Many aromas and flavors associated with coffee are very delicate andcomplex. With conventional soluble coffee, the delicate coffee flavorsand aromas are often degraded or lost during processing andmanufacturing methods. Coffee aroma is known to be very unstable. Ascoffee aroma degrades, it generates unpleasant and non-coffee-like notesthat are undesirable. This degradation substantially reduces theperceived quality of the product. For this reason, special attentionmust be paid to the preparation and storage of flavoring components suchas coffee aroma so that desirable aroma components are enhanced orundesirable components are reduced or eliminated.

SUMMARY OF THE DISCLOSURE

Some embodiments relate to a method of making a sweetened solublebeverage component, the method comprising combining a soluble beverage,a sweetener and coffee beans in a vessel to form a mixture; agitatingthe mixture for a predetermined amount of time; and removing the coffeebeans from the mixture, wherein the sweetened soluble beverage componentcomprises the soluble beverage and the sweetener.

In some embodiments, the sweetener is sugar.

In some embodiments, the sweetener is granular sugar.

In some embodiments, the soluble beverage is soluble coffee.

In some embodiments, the soluble coffee contains pulverized coffeebeans.

In some embodiments, the coffee beans are roasted whole coffee beans.

In some embodiments, the roasted whole coffee beans are roasted wholeespresso beans.

In some embodiments, agitating the mixture comprises at least one ofmixing, blending, tumbling and panning.

In some embodiments, removing the coffee beans from the mixturecomprises filtering the mixture.

Some embodiments relate to adding to the mixture at least one of a dairycomponent, a spice, a cocoa, a fruit powder and a flavoring component.

Some embodiments relate to placing the sweetened soluble beveragecomponent into a self-serve cartridge.

Some embodiments relate to a cartridge for producing a single serving ofa beverage, the cartridge comprising: a cup comprising a lid, a bottomwall and a sidewall extending between the lid and the bottom wall; and asingle serving of a sweetened soluble beverage component disposed in thecartridge, wherein the sweetened soluble beverage component comprises asoluble beverage, a sweetener and oil from coffee beans, wherein the oilfrom coffee beans was imparted to the soluble beverage and sweetener bymixing them with the coffee beans which were removed after mixing.

In some embodiments, the sweetener is sugar.

In some embodiments, the coffee beans were removed from the sweetenedsoluble beverage component by filtering.

Some embodiments relate to a sweetened soluble beverage componentcomprising a soluble beverage, a sweetener and oil from coffee beans,wherein the oil from coffee beans was imparted to the soluble beverageand sweetener by mixing them with the coffee beans which were removedafter mixing.

In some embodiments, the sweetener is sugar.

In some embodiments, the soluble beverage is soluble coffee.

In some embodiments, the coffee beans are roasted whole coffee beans.

BRIEF DESCRIPTION OF THE FIGURES

The foregoing aspects and many of the attendant advantages will becomemore readily appreciated as the same become better understood byreference to the following detailed description, when taken inconjunction with the accompanying drawings, wherein:

FIG. 1 is a process flow diagram illustrating an overview of oneembodiment of a method of making a sweetened soluble beverage component;

FIG. 2 is a process flow diagram illustrating an overview of oneembodiment of a method of making a sweetened soluble coffee component;

FIG. 3 is a process flow diagram illustrating an overview of oneembodiment of a method of making a sweetened soluble coffee component;and

FIG. 4 is a schematic representation of a beverage cartridge accordingto certain embodiments of the present disclosure.

DETAILED DESCRIPTION

The following discussion is presented to enable a person skilled in theart to make and use one or more of the present embodiments. The generalprinciples described herein may be applied to embodiments andapplications other than those detailed below without departing from thespirit and scope of the disclosure. Indeed, the present embodiments arenot intended to be limited to the particular embodiments shown, but areto be accorded the widest scope consistent with the principles andfeatures disclosed or suggested herein.

Language of degree used herein, such as the terms “approximately,”“about,” “generally,” and “substantially” as used herein represent avalue, amount or characteristic close to the stated value, amount orcharacteristic that still performs a desired function or achieves adesired result. For example, the terms “approximately,” “about,”“generally,” and “substantially” may refer to an amount that is withinless than 10% of, within less than 5% of, within less than 1% of, withinless than 0.1% of, and within less than 0.01% of the stated amount. Asanother example, in certain embodiments, the terms “generally parallel”and “substantially parallel” refer to a value, amount, or characteristicthat departs from exactly parallel by less than or equal to 15°, 10°,5°, 3°, 1°, 0.1°, or otherwise. Similarly, in certain embodiments, theterms “generally perpendicular” and “substantially perpendicular” referto a value, amount, or characteristic that departs from exactlyperpendicular by less than or equal to 15°, 10°, 5°, 3°, 1°, 0.1°, orotherwise.

Some embodiments of the present disclosure are directed to solublebeverage components and methods of making soluble beverage componentswith improved features such as, taste and aroma. Soluble or “instant”beverages, especially in single-serve cartridges allow for an efficientand simple way for a consumer to prepare a beverage at home or othersetting. Maintaining the flavors and aromas of the original beverage inthe soluble form of the beverage presents unique challenges. Forexample, the introduction of dry soluble coffee into a self-servecartridge may cause an unacceptable amount of dusting, which preventsthe cartridge from being effectively sealed. Further, such solublecoffee inside a cartridge may dissolve quickly and unevenly when wateris introduced by a self-serve machine. This can result in clogging ofthe cartridge or the machine and the production of an uneven beverageproduct.

In some embodiments of the present disclosure, soluble beverage powderis mixed with sweetener and roasted whole coffee beans. The resultingsweetened soluble beverage component has enhanced flavors and aromas,significantly lower amounts of dusting and can be efficiently placed ina self-serve cartridge which can then be properly sealed. While notwishing to be bound by any particular theory, it is postulated that thesweetener, when mixed with the whole coffee beans, removes oil from thecoffee beans, a portion of which is then transferred to the solublecoffee. The resulting mixture is easier to handle and can be transferredand packaged efficiently. Also, the oil from the whole coffee beans mayimpart higher caffeine content and additional flavor notes and aromas tothe soluble beverage, giving it a flavor and aroma more like that offresh brewed coffee. The oil from the whole coffee beans may also reducethe solubility of the soluble beverage, thereby allowing it to dissolvein a more controlled and uniform manner when mixed with liquid.Therefore, the sweetened soluble beverage component can be used inself-serve beverage cartridges and machines.

FIGS. 1-4 discussed below illustrate example embodiments in whichparticular combinations and variables are used. However, the followingare in no way meant to limit the scope of the present embodiments whichcover modifications and equivalent arrangements included within thespirit and scope of the appended claims. It should be understood thatthe particulars disclosed below are for illustrative purposes and mayvary without departing from the scope of the present disclosure. Eachexample embodiment will be addressed in turn below with reference to theaccompanying figures.

One example embodiment of the process for preparing such a sweetenedsoluble beverage component is shown in FIG. 1. Referring to FIG. 1, inaccordance with an example embodiment, a soluble beverage 101 iscombined with a sweetener 103 and coffee beans 105. The resultingmixture is then agitated for an amount of time in a vessel 107. Themixture is then subjected to a filter 109 to remove the coffee beans111. The resulting sweetened soluble beverage component 113 is retained.

FIG. 2 shows another example embodiment of the present disclosure.Referring to FIG. 2, pulverized coffee 204 is added to soluble coffee201, which is combined with flavoring 202, sugar 203 and whole coffeebeans 205 in a mixer 207 to form a mixture. The mixture is agitated foran amount of time, after which, a paper filter 209 is used to remove thecoffee beans 211. The sweetened soluble coffee component 213 is retainedand then placed in a self-serve cartridge 215.

Another example embodiment is shown in FIG. 3. Referring to FIG. 3,soluble coffee 301 is combined with vanilla flavoring 302, crystallinefructose 303 and roasted whole espresso beans 305 in a ribbon mixer 307to form a mixture. The mixture is agitated for an amount of time, afterwhich, a mesh filter 309 is used to remove the coffee beans 311. Thesweetened soluble coffee component 313 is retained and pulverized coffee314 is added. The combination of sweetened soluble coffee component 313and pulverized coffee 304 is then placed in a self-serve cartridge 315.The self-serve cartridge can then be placed in a self-serve beveragemachine 317 in order to prepare a beverage.

The sweetener used in the methods described herein is not particularlylimited and may include, for example, cane sugar, fructose, corn syrup,crystalline fructose, dextrose, malto-dextrose, maltodextrin, glycerine,threitol, erythritol, rebaudioside A, stevia, xylitol, arabitol,ribitol, sorbitol, mannitol, maltitol, maltotriitol, maltotetraitol,lactitol, hydrogenated isomaltulose, hydrogented starch, shellac, ethylcellulose, hydroxy propyl methylcellulose, starches, modified starches,carboxyl cellulose, carrageenan, cellulose acetate phthalate, celluloseacetate trimellitate, chitosan, corn syrup solids, dextrins, fattyalcohols, hydroxy cellulose, hydroxy ethyl cellulose, hydroxy methylcellulose, hydroxy propyl cellulose, hydroxy propyl ethyl cellulose,hydroxy propyl methyl cellulose, hydroxy propyl methyl cellulosephthalate, polyethylene glycol or a combination thereof. In addition,the sweetener may have various levels of granularity. For example,granulated sugar, baker's sugar, sanding sugar, etc. may be used. Insome embodiments a more highly granulated sweetener is used.

In some embodiments, about half of the sweetener to be used is firstintroduced to the vessel, followed by the amount of soluble beverage tobe used, followed by the other half of the sweetener to be used; howeverthe present embodiments are not so limited. In some embodiments, thesoluble beverage and sweetener can be combined first and mixed for anamount of time. Then the whole coffee beans can be added and theresulting mixture mixed for a second amount of time. The ratio ofsweetener to soluble beverage is not particularly limited and includesratios of, for example, 1:100, 1:50, 1:10, 1:5, 1:1, 2:1, 3:1, 4:1, 5:1,5.5:1, 6:1, 6.5:1, 7:1, 7.5:1, 8:1, 9:1, 10:1, 15:1, 20:1, 50:1 and100:1. In some embodiments the ratio of sweetener to soluble beverage isabout 5:1 to about 10:1. In certain embodiments the ratio of sweetenerto soluble beverage is about 17:3.

Any type of agitation of the mixture of soluble beverage, sweetener andwhole coffee beans can be used. Some examples include mixing, blending,tumbling, panning, hand mixing, ribbon blending, etc. In someembodiments, either or both mixing processes described above can beperformed for 10 seconds, 30 seconds, 1 minute, 2 minutes, 3 minutes, 4minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes, 16minutes, 17 minutes, 18 minutes, 19 minutes, 20 minutes, 25 minutes, 30minutes, 40 minutes, 50 minutes, 60 minutes, 2 hours, 3 hours, 4 hours,12 hours or more. In certain embodiments either or both mixing processesare performed for 1-15 minutes.

Some embodiments relate to soluble beverage components includingpulverized coffee that has not been extracted. Such pulverized coffeecan be added to the mixture, for example, before or after (or bothbefore and after) the other ingredients are mixed with the whole coffeebeans. In some embodiments, the pulverized coffee has a mean particlesize, in diameter, of less than about 2000 microns, less than about 1500microns, less than about 1000 microns, less than about 900 microns, lessthan about 800 microns, less than about 700 microns, less than about 600microns, less than about 500 microns, less than about 450 microns, lessthan about 400 microns, less than about 350 microns, less than about 300microns, less than about 250 microns in diameter, less than about 200microns, less than about 150 microns, less than about 100 microns, orless than about 50 microns.

In some embodiments, the pulverized coffee has a median particle size,in diameter, of less than about 2000 microns, less than about 1500microns, less than about 1000 microns, less than about 900 microns, lessthan about 800 microns, less than about 700 microns, less than about 600microns, less than about 500 microns, less than about 450 microns, lessthan about 400 microns, less than about 350 microns, less than about 300microns in diameter, less than about 250 microns, less than about 200microns, less than about 150 microns, less than about 100 microns, orless than about 50 microns.

In some embodiments, the dry addition of pulverized coffee to dry coffeeextract adds aroma, flavor complexity and body to the finished bulkproduct. The addition of pulverized coffee can be accomplished by one ormore of many different methods, e.g., centrifugal equipment, lightningmixer, ribbon blender, PK blender, sonic methods, etc. In someembodiments, other compounds may be added during the process, includingnon-coffee oils, non-coffee aromas, coffee aromas, etc. In someembodiments, pulverized coffee can be encapsulated with carbohydrates,soy products, dairy ingredients or other agents. One advantage of theencapsulation is to protect against degradation from environmentalfactors. In some embodiments, encapsulation can also alter the rate ofsolubility of the coffee components so that coffee aroma components andcoffee flavor components are released from the pulverized or groundcoffee at different times compared to other ingredients in the coffeeproduct.

Coffee aromas are volatile components of coffee that produce thecharacteristic fragrance of coffee. In some embodiments, the coffeearoma can be provided to the final beverage component in the form of ahighly aromatized coffee concentrate. The aromatized coffee concentrateis prepared by adding coffee aroma to a coffee concentrate. Methods ofpreparing coffee concentrates are well known to one of skill in the art.

In some embodiments, coffee aroma is added to the sweetened solublebeverage component. Such coffee aroma can be in the form of naturalcoffee aroma components that are collected during the preparation ofsoluble coffee powder. In some embodiments, the natural coffee aromaincludes highly volatile aroma components. Highly volatile aromacomponents are those which condense at a temperature below about 0° C.To recover highly volatile aroma components, volatile aroma componentsmay be flushed from the coffee during processing using an inert carriergas such as nitrogen, carbon dioxide gas or carbon dioxide pellets, forexample. The aroma-laden carrier gas is then chilled to temperatureslower than about −40° C., and sometimes as low as about −195° C., tocause the aroma components to condense. The condensed aroma componentsare then collected. Suitable procedures for capturing coffee aroma areknown to one of skill in the art.

In some embodiments, the encapsulation of beverage components can beused to optimize product functionality, particle size and/or create anew product form. Encapsulation can be done with one or more productsincluding, for example, coffee, coffee extracts, coffee concentrates,dry pulverized coffee, coffee oils or other oils, aromas, functionalingredients, etc. In addition, encapsulation can also done with one ormore of carbohydrates, soy products, dairy products, corn syrup,hydrocolloids, polymers, waxes, fats, vegetable oils, gum arabic,lecithin, sucrose-esters, mono-diglycerides, pectin, K-carbonate,K-bicarbonate, Na-carbonate, Na₃PO₄, K₃PO₄, maltodextrin, glycerine,threitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol,maltitol, maltotriitol, maltotetraitol, lactitol, hydrogenatedisomaltulose, hydrogented starch, liposomes, liposomes in sol-gels,shellac, hydrolyzed fats, ethyl cellulose, hydroxy propylmethylcellulose, starches, modified starches, alginate and alginic acid(e.g., sodium alginate), calcium caseinate, calcium polypectate,carboxyl cellulose, carrageenan, cellulose acetate phthalate, celluloseacetate trimellitate, chitosan, corn syrup solids, dextrins, fattyacids, fatty alcohols, gelatin, gellan gums, hydroxy cellulose, hydroxyethyl cellulose, hydroxy methyl cellulose, hydroxy propyl cellulose,hydroxy propyl ethyl cellulose, hydroxy propyl methyl cellulose, hydroxypropyl methyl cellulose phthalate, lipids, liposomes, low densitypolyethylene, mono-, di- and tri-glycerides, pectins, phospholipids,polyethylene glycol, polylactic polymers, polylactic co-glycolicpolymers, polyvinyl pyrolindone, stearic acid and derivatives, xanthumand proteins, zein, gluten or other agents to protect againstenvironmental elements.

Also, additional flavoring can be added to the soluble beverage,sweetener or sweetened soluble beverage component at any time duringprocessing. Non-limiting examples of flavoring include vanilla,chocolate, hazelnut, caramel, cinnamon, mint, eggnog, apple, apricot,aromatic bitters, banana, berry, blackberry, blueberry, celery, cherry,cranberry, strawberry, raspberry, juniper berry, brandy, cachaca,carrot, citrus, lemon, lime, orange, grapefruit, tangerine, coconut,cola, menthol, gin, ginger, licorice, hot, milk, nut, almond, macadamianut, peanut, pecan, pistachio, walnut, peach, pear, pepper, pineapple,plum, quinine, rum, white rum, dark rum, sangria, shellfish, clam, tea,black tea, green tea, tequila, tomato, top note, tropical, vermouth, dryvermouth, sweet vermouth, whiskey, bourbon whiskey, Irish whiskey, ryewhiskey, Scotch whisky, Canadian whiskey, red pepper, black pepper,horseradish, wasabi, jalapeno pepper, chipotle pepper essential oils,concretes, absolutes, resins, resinoids, balms, tinctures, soybean oil,coconut oil, palm oil, kern oil, sunflower oil, peanut oil, almond oil,cocoa butter, amyris oil, angelica seed oil, angelica root oil, aniseedoil, valerian oil, basil oil, tarragon oil, eucalyptus citriodora oil,eucalyptus oil, fennel oil, fir needle oil, galbanum oil, galbanumresin, geranium oil, grapefruit oil, guaiac wood oil, guaiac balsam,guaiac balsam oil, helichrysum absolute, helichrysum oil, ginger oil,iris root absolute, iris root oil, jasmin absolute, calmus oil,chamomile oil bleu, chamomile oil roman, carrot seed oil, cascarillaoil, mint oil, carvi oil, labdanum oil, labdanum absolute, labdanumresin, lavandin absolute, lavandin oil, lavender absolute, lavender oil,lemongrass oil, Bursera penicillata (linaloe) oil, litsea-cubeba oil,bay laurel leaf oil, macis oil, marjoram oil, mandarin oil, massoirindeoil, mimosa absolute, ambrette seed oil, ambrette tincture, muskatellesalbei oil, nutmeg oil, orange blossom absolute, orange oil, oreganooil, palmarosa oil, patchouli oil, perilla oil, parsley leaf oil,parsley seed oil, clove seed oil, peppermint oil, pepper oil, pimentooil, pine oil, poley oil, rose absolute, rose wood oil, rose oil,rosemary oil, sage oil, lavandin, sage oil Spanish, sandalwood oil,celery seed oil, lavender spike oil, star anis oil, styrax oil, tagetesoil, pine needle oil, tea-tree oil, turpentine oil, thyme oil, tolubalm, tonka absolute, tuberose absolute, vanilla extract, violet leafabsolute, verbena oil, vetiver oil, juniper berry oil, wine yeast oil,wormwood oil, wintergreen oil, ylang ylang oil, hyssop oil, civetabsolute, cinnamon leaf oil, cinnamon bark oil etc. any other type offood flavoring or edible substance or a combination thereof.

In some embodiments, the sweetened soluble beverage component is placedin a single-serve beverage cartridge. A single-serve beverage cartridgecan be configured for use in a single-serve beverage machine, such as anautomatic single-serve coffee brewer. The term “cartridge” as usedherein shall be given its ordinary and customary meaning, and shallinclude, without limitation, cartridges, capsules, cups, sachets, pucks,pods and the like.

Referring to FIG. 4, a cartridge 10 can include a cup 12, a lid 15 and afilter 18. In some embodiments, the cartridge has no filter. The cup 12has a generally hollow structure having a bottom wall 13, a shoulder 16and a sidewall 14. The cartridge 10 can have a gradually tapered,generally cylindrical shape; however, other shapes can be used withoutdeparting from the spirit and/or scope of the disclosure.

The cup can include an outwardly extending rim. The lid 15 can besecured, adhered, or otherwise connected with the outwardly extendingrim or adjacent thereto, thereby forming a sealed cartridge. The sealcan be an airtight seal to reduce entry of ambient air into thecartridge and thus promote freshness of the beverage component. The lid15 can be secured or adhered to the cartridge using any suitableadhesive or sealing techniques and materials, such as heat-sealing,crimping, gluing, UV-curing, applying ultrasonic or microwave energy(e.g., sonic welding), and otherwise.

In some embodiments, the cartridge can be vacuum sealed or pressurized.In some embodiments, the oxygen or ambient air in the cartridge isreplaced with nitrogen (or another generally non-reactive gas). Incertain other embodiments, the oxygen or ambient air in the cartridge isreplaced with a combination of nitrogen and carbon-dioxide. Replacementof the oxygen or ambient air in the cartridge can, for example, enhancethe shelf-life of the cartridge and reduce the chance of spoliation ordegradation of the contents of the cartridge. In some embodiments, oneor more portions of the cartridge (e.g., the cup and/or the lid) areconfigured to limit or otherwise control the transmission of water vaporand/or oxygen between the beverage component and an external environment(e.g., ambient air) in order to provide an acceptable shelf life. Forexample, in some cases, the lid 15 has a water vapor transmission rateof less than or equal to about 0.050 g/m²/day (measured as per ASTMF-1249). In certain embodiments, the lid 15 has an oxygen transmissionrate of less than or equal to about 0.500 cc/m²/day (measured as perASTM D3985). Those skilled in the art will recognize that suchtransmission rates are illustrative and thus, should not be construed aslimiting. In some instances, an acceptable shelf life is between about 6months and about 12 months after assembly of the cartridge. However,depending on the contents of the cartridge, a shelf life that is shorter(e.g., about 3 months) or longer (e.g., about 18 months) may beapplicable and is contemplated by this disclosure.

The cartridge can include a single serving, or single-serve portion, ofthe beverage component, such as instant coffee, tea, fruit juice, softdrink, or any other beverage that can be produce by mixing one or moresubstantially soluble beverage components with a fluid. The term solubleas used herein shall be given its ordinary and customary meaning, andshall include, without limitation, products that readily dissolve ordisperse in a liquid, such as water or milk.

In some embodiments, the beverage component includes microground orpulverized coffee, such as that described in U.S. Patent ApplicationPublication No. 2010/0009039, filed Jul. 9, 2008, and titled “METHOD OFMAKING BEVERAGES WITH ENHANCED FLAVORS AND AROMAS,” the entirety ofwhich is incorporated herein by reference. For example, in some cases,the instant beverage component includes coffee having a median or meanparticle size of about 350 microns or less. In some embodiments, thebeverage component includes a combination of dry coffee extract andmicroground coffee. In certain embodiments, the beverage componentincludes freeze-dried coffee. In some embodiments, the beveragecomponent includes a combination of freeze-dried coffee and microgroundcoffee. In certain instances, the instant beverage component includesparticulate matter, such as particulates of microground coffee.

The type and amount of beverage component can be selected to provide abeverage having certain desired characteristics. For example, the amountof soluble beverage component 17 can be selected to deliver apredetermined strength of beverage. In some embodiments, the beveragecomponent can include dairy, soy, sugar, artificial sweeteners,nutrients, flavorings, or other components, in addition to, for example,coffee or tea.

The beverage component can be provided in the cup in many forms. Forexample, in some embodiments, the beverage component is generally looseand non-compressed. In another embodiment, the beverage component isgenerally compressed and/or compacted.

The cup 12 and the lid 15 can be constructed of a liquid-impermeablematerial that is capable of being pierced or perforated by a piercingmember of a single-serve beverage machine to allow the introduction ofliquid (e.g., hot water or cold water) into the cartridge. For example,the cup 12 and the lid 15 can be made of one or more metallic (e.g.,aluminum), paper-based, polymeric (e.g., plastic, polyethylene,polyurethane, nylon), and/or biodegradable materials. In someembodiments, the cup 12 and/or the lid 15 is constructed of a flexiblematerial. In certain instances, the lid 15 of the cartridge can bepierced or perforated by a piercing member. In such cases, liquid can beinjected or otherwise delivered through a piercing member and/or theopening created therefrom into the cup 12, thereby forming a beveragewithin the cup 12. In other instances, the lid 15 may be constructed ofa gas and/or water permeable material that allows a liquid, such aswater, to pass through without requirement piercing of the lid.

In some embodiments, the introduction of liquid into the cartridgeencourages mixing of the liquid and the beverage component. For example,the liquid can be introduced as a pressurized (e.g., between about 0.5bars and about 20 bars) stream, which can impinge the beverage componentand/or the cup 12 (e.g., the bottom wall 13) and facilitating mixing. Insome embodiments, the liquid is injected in a manner such that liquidand instant beverage component are effectively churned or swirled withinthe cup 12, thereby allowing the beverage particles to be dispersedand/or dissolved more readily. For example, in some such cases theliquid is injected in a cyclonic fashion.

Generally, the liquid introduced into the cartridge is water, but mostany type of liquid can be used. For example, in some embodiments, theliquid is milk, such as for the preparation of hot cocoa. In otherembodiments, the liquid is a juice. In some embodiments, the liquid iscarbonated, such as for the preparation of a soft drink. In certainembodiments, the liquid is alcoholic, such as for the preparation of ashot or a cocktail. In some instances, a hot liquid is introduced, e.g.,for hot beverages. In other instances, a cold liquid is introduced,e.g., for iced beverages. The amount of liquid introduced can bepredetermined or adjusted based on a desired strength of the beverage.

In some embodiments, after the cartridge has been pierced by a firstpiercing member, the liquid has been introduced into the cartridge, andthe beverage components have been at least partly mixed with and/ordissolved into the liquid, the beverage is ready to exit the cartridge.Accordingly, in some instances, the cup 12 can be configured to providea location for the liquid to exit the cartridge. For example, the bottomwall 13 can be configured to be pierced or perforated by a piercingmember to allow the prepared beverage to exit the cartridge. Thepiercing member can be a hollow needle or cannula-like element, suchthat the prepared beverage can flow through the second piercing memberfor delivery to a cup or other beverage receptacle for consumption(e.g., via a discharge spout). In some embodiments, the preparedbeverage does not flow through a piercing member, rather the preparedbeverage exits via a hole or opening formed by a piercing member. Incertain embodiments, a piercing member pierces approximately the center(e.g., radial center) of the bottom wall 13. In yet other embodimentsthe cartridge may be fabricated with one or more holes or openings inthe bottom wall 13. In such embodiments, the hole(s) may be sealed by aremovable tab or other covering that may be stripped from the bottomwall 13 prior to use. In yet other embodiments, the bottom wall 13 isconstructed of a gas and/or impermeable material that allows the formedbeverage to pass through without requiring piercing or removal of anytab or covering.

In certain arrangements, components of the cartridge are constructed ofa flexible material. For example, in some embodiments, the cup 12 issufficiently flexible to be able to collapse and expand. Such aconfiguration can, for example, reduce the storage space occupied by thecartridge and reduce the likelihood of air or other gasses spoiling orotherwise degrading the instant beverage component. In some cases, thecup 12 is collapsed around the instant beverage component. In somecases, air or other gases are substantially evacuated from thecartridge. In some embodiments, the cup 12 is configured to expand whenthe liquid is introduced into the cartridge. In certain such cases, thecup 12 expands to about its size and shape prior to collapse.

In various embodiments, the cartridges described herein are made ofbiodegradable or otherwise “environmental friendly” materials. Thecartridges described herein can be configured for single use. Thecartridges described herein can be compatible with one or more existingsingle-serve beverage machines or technologies.

EXAMPLES

The following examples are provided for illustrative purposes only, andare in no way intended to limit the scope of the present embodiments.

Example 1 Preparation of a Sweetened Soluble Coffee Component

Into a ribbon mixer, 600 pounds of soluble coffee were combined with4200 pounds of sugar to form a mixture. First, 2100 pounds of sugar wereplaced in the ribbon mixer, and then the 600 pounds of soluble coffeewere added to the mixer. Then 2100 additional pounds of sugar were addedto the mixture. The mixture was then mixed for about four minutes.Roasted whole espresso beans were then added to the mixture, which wasthen mixed again for about three minutes. The mixture was then passedthrough a mesh to remove the coffee beans and placed into a self-servecartridge which was sealed.

Example 2 Preparation of a Vanilla-Flavored Sweetened Soluble CoffeeComponent

Into a ribbon mixer, 600 pounds of soluble coffee were combined with4200 pounds of sugar and vanilla flavor powder to form a mixture. First,2100 pounds of sugar were placed in the ribbon mixer, followed byvanilla flavor powder and then the 600 pounds of soluble coffee wereadded to the mixer. Then 2100 pounds of sugar were added to the mixture.The mixture was then mixed for about four minutes. Roasted wholeespresso beans were then added to the mixture, which was then mixedagain for about three minutes. The mixture was then passed through a #8mesh to remove the coffee beans and placed into a self-serve cartridgewhich was sealed.

Example 3 Preparation of a Cocoa-Flavored Sweetened Soluble CoffeeComponent

Into a ribbon mixer, 600 pounds of soluble coffee are combined with 4200pounds of sugar and cocoa flavor powder to form a mixture. First, 2100pounds of sugar are placed in the ribbon mixer, followed by cocoa flavorpowder and then the 600 pounds of soluble coffee were added to themixer. Then 2100 additional pounds of sugar are added to the mixture.The mixture is then mixed for about four minutes. Roasted whole espressobeans are then added to the mixture, which is then mixed again for aboutthree minutes. The mixture is then passed through a #8 mesh to removethe coffee beans and placed into a self-serve cartridge which is thensealed.

Example 4 Preparation of a Sweetened Soluble Cocoa Component

Into a ribbon mixer, 600 pounds of cocoa powder are combined with 4200pounds of sugar to form a mixture. First, 2100 pounds of sugar areplaced in the ribbon mixer, followed by 600 pounds of cocoa flavorpowder. Then 2100 additional pounds of sugar are added to the mixture.The mixture is then mixed for about four minutes. Roasted whole espressobeans are then added to the mixture, which is then mixed again for aboutthree minutes. The mixture is then passed through a #8 mesh to removethe coffee beans and placed into a self-serve cartridge which is thensealed.

Although certain embodiments have been described herein with respect tocoffee, the methods and compositions described herein can includeparticulate materials or components for producing many other types ofbeverages, such as a chocolate based product (e.g., hot cocoa), tea,juice, and other beverages. Further, although some embodiments have beendisclosed in which liquid is introduced into a cartridge, theintroduction of other phases is contemplated. For example, in someembodiments, steam or a combination of steam and liquid water isintroduced into a cartridge. Additionally, although certain embodimentshave been disclosed that include a beverage component, the term“beverage component” is not limited to only a single component. Rather,the beverage component can comprise one component or a plurality ofcomponents.

Conditional language, for example, among others, “can,” “could,”“might,” or “may,” unless specifically stated otherwise, or otherwiseunderstood within the context as used, is generally intended to conveythat certain embodiments include, while other embodiments do notinclude, certain features, elements and/or steps. Thus, such conditionallanguage is not generally intended to imply that features, elements,and/or steps are in any way required for one or more embodiments or thatone or more embodiments necessarily include logic for deciding, with orwithout user input or prompting, whether these features, elements,and/or steps are included or are to be performed in any particularembodiment.

Although certain embodiments and examples have been described herein, itwill be understood by those skilled in the art that many aspects of themethods and devices shown and described in the present disclosure may bedifferently combined and/or modified to form still further embodimentsor acceptable examples. All such modifications and variations areintended to be included herein within the scope of this disclosure. Awide variety of designs and approaches are possible. No feature,structure or step disclosed herein is essential or indispensible.

Some embodiments have been described in connection with the accompanyingdrawings. However, it should be understood that the figures are notdrawn to scale. Distances, angles, etc. are merely illustrative and donot necessarily bear an exact relationship to actual dimensions andlayout of the devices illustrated. Components can be added, removedand/or rearranged. Further, the disclosure herein of any particularfeature, aspect, method, property, characteristic, quality, attribute,element, or the like in connection with various embodiments can be usedin all other embodiments set forth herein. Additionally, it will berecognized that any methods described herein may be practiced using anydevice suitable for performing the recited steps.

For purposes of this disclosure, certain aspects, advantages and novelfeatures are described herein. It is to be understood that notnecessarily all such advantages may be achieved in accordance with anyparticular embodiment. Thus, for example, those skilled in the art willrecognize that the disclosure may be embodied or carried out in a mannerthat achieves one advantage or group of advantages as taught hereinwithout necessarily achieving other advantages as may be taught orsuggested herein.

What is claimed is:
 1. A method of making a sweetened soluble beverageproduct, the method comprising: combining a soluble beverage component,a sweetener and coffee beans in a vessel to form a mixture; agitatingthe mixture for a predetermined amount of time; and removing the coffeebeans from the mixture, wherein the sweetened soluble beverage productcomprises the soluble beverage component and the sweetener.
 2. Themethod of claim 1, wherein the sweetener comprises sugar.
 3. The methodof claim 1, wherein the sweetener comprises granular sugar.
 4. Themethod of claim 1, wherein the soluble beverage component comprisessoluble coffee.
 5. The method of claim 1, wherein the mixture containspulverized coffee beans.
 6. The method of claim 1, wherein the coffeebeans comprise roasted whole coffee beans.
 7. The method of claim 5,wherein the pulverized coffee beans have a mean or median particle sizeof less than about 350 microns.
 8. The method of claim 1, whereinagitating the mixture comprises at least one of mixing, blending,tumbling and panning.
 9. The method of claim 1, wherein removing thecoffee beans from the mixture comprises filtering the mixture.
 10. Themethod of claim 1, wherein the sweetened soluble beverage productcomprises oil from the coffee beans imparted to the soluble beveragecomponent and sweetener prior to removing the coffee beans from themixture.
 11. The method of claim 1, further comprising adding to themixture at least one of a dairy component, a spice, a cocoa, a fruitpowder and a flavoring component.
 12. The method of claim 1, furthercomprising placing the sweetened soluble beverage product into aself-serve cartridge.